Pickled Eggs and Red Beets, Pennsylvania Dutch Style
photo by ChrisF
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
1 1/2 pints
ingredients
directions
- Cook, drain, and skin beets if not using canned.
- Combine remaining ingredients, except eggs.
- Pour over beets and cook for about 5 minutes.
- Cool.
- Place eggs in a large jar and pour cooled beet mixture over.
- Place in the refrigerator.
- Let pickle at least two days before using.
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Reviews
-
These are wonderful. The flavor of the eggs is sublime. A great way to keep hard boiled eggs ready to eat. Also, I had no idea how good pickled beets are. They all disappeared before the packed jar was really cool, so I just picked up lots more canned beets!! Simple to make; peeling the eggs is the hardest part. Try them with horseradish.
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RECIPE SUBMITTED BY
Molly53
United States